Spiced Kombu Seaweed and Cannellini Beans Bowl

Creole-inspired comfort food: tender kombu seaweed paired with green beans and jerusalem artichoke and cannellini beans, finished with savory and tarragon and a hit of dried dill weed and dried oregano. 1. Pat the kombu seaweed dry and season with sea salt, dried dill weed and dried oregano. 2. Heat canola oil in a heavy pan and sauté the kombu seaweed until it develops a deep golden crust, about 14 minutes. 3. Add green beans and jerusalem artichoke to the pan and cook until just tender, stirring in savory and tarragon for fragrance. 4. Cook the cannellini beans separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.